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North Indian Lamb Curry + Homemade Indian Bread

It is the weekend: FEED ME CURRY! During my time spent living in England I too have picked up the weekend curry habit! Every now and then I feel like nothing else would do but the warm, comfort feeling of an Indian dish.

It has been over a week that I haven’t posted on my blog, too busy and had too many quick ‘home made’ bites over last week. Today I wanted to SLAVE over the hob and have some ‘proper’ food. Not that this recipe is complicated, not at all. In fact the opposite, but I also took my time in the kitchen and made some tasty Naan bread and some dhansak dal. And it was all so good that I found it hard not to make ‘mmmm’ noises every bite. I am not taking credit for the recipe, nope! The curry is from Anjum Anand Indian food made easy. (I love this book, every recipe I have tried so far is just perfect).

Here I brushed the pan with butter and a touch of turmeric, just because : I am greedy and think it tastes and looks better

If you don’t mind I am tucking in!

Oh … here a track for your kitchen dance 🙂 !

LAMB CURRY INGREDIENTS:

20g fresh ginger

2-3 large garlic cloves, peeled

3 tbsp. vegetable oil

4 cardamom pods

1 bay leaf

1 large onion finely chopped

800g lamb ,small cubes

1/2 tsp. turmeric

1 tbsp. ground coriander

1 tsp. garam masala

salt, to taste

4 medium tomatoes, peeled and chopped roughly

1 handful of fresh coriander leaves and stalks, chopped

Optional: 1-2 green chililes, whole

LAMB CURRY METHOD:

Make a paste of the ginger and garlic, adding a little water to help if you are using a blender.

Heat the oil in a large saute or fry pan. Add the cardamom pods and bay leaf, stirring for under 1 min.

Add the onion and fry for about 8 mins., until golden brown.

Add the lamb and stir fry for 2-3 mins. Add the ginger and garlic paste, then the spices, salt and chillies.

Add the tomatoes, bring to a boil, and simmer until the masala has cooked through, around 10-15 mins. The oil will come out of the masala.

Add the water, bring to a boil, then lower the heat and cover, cooking for 35-45 mins., until lamb is tender. When cooked, stir in the coriander and turn off the heat.

The bread recipe is so easy and the dough doesn’t need leaving for hrs to double in size, its basically the same 3 ingredient recipe that I used in my Jalapeno Bread, but this time I rolled them thinner and instead of Jalapeno I added Black Onion seeds, Black mustard seeds and corriander seeds. Also fried it in a dry hot pan, acouple of mins each side. You can brush them with melted butter if you like.